I used a recipe from The Princess’s newest cookbook. Yes. I used a kid’s can bake cookbook. That means that this recipe was even simpler than it might otherwise be (I saw other recipes that used all sorts of ingredients – including pudding mix?). This one was simple. Boil water, butter and a smidge of salt. Throw in some flour. stir until it forms a ball. Let it cool before adding eggs, one at a time. Stir those eggs in vigorously.

That egg stirring thing? What a freaking pain. Pop it on the cookie sheets into slimy hills as pictured above.

Then bake.

I did The Shred while they were baking. That is what we call “fooling ourselves” – will my workout cancel out the cream puff? Hmmmm… I’m gonna say yes.

(Shush.)

Cut the top third of the cream puff off. Pile in some homemade whipped cream (what? You’re not making you’re own whipped cream? You should! It’s so easy!). Chill your mixing bowl and beaters in the freezer for a bit – then add a cup of whipping cream, a tablespoon of powdered sugar, and about a teaspoon of vanilla and then let that stuff blend. I always double the recipe because whipped cream is perfect for eating out of a bowl with a kitchen spoon.